Yield: 4 servings
|¾ pounds||Skinless boneless chicken br ---marinade-----|
|2 teaspoons||Rice wine; or dry sherry|
|1 teaspoon||Soy sauce|
|⅛ teaspoon||Pepper ---lemon sauce-----|
|¼ cup||Chicken broth|
|1 teaspoon||Sesame oil; (or vegetable oi|
|Juice of one lemon; (about 1 ---for frying-----|
|2 tablespoons||All-purpose flour|
|8 cups||Oil; for deep-frying|
|1 tablespoon||Vegetable oil|
|1||Sliced lemon; if desired|
Recipe by: jlapoint@... (Jenipher Lapoint) Cut chicken breasts into very thin 2" by 1-½" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes Combine ingredients for lemon sauce in a small bowl; mix well and set aside Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draini well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoo Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil.
Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemo slices and serve immediately.
Makes 4 servings.